A traditional italian recipe but with an uncertain origin: Puglia, Sicilia or Campania?
Parmigiana alle melanzane
Let its exquisite flavor overwhelm you!
Turn on the oven to 360°F.
Wash the eggplants, dry and cut them into slices half cm thick.
Use baking paper for your pan and then put the eggplants and oil them a bit.
Put the pan in hot oven for 15 minutes and at half time turn the eggplants.
Use a 14 x 16x 1,5 inch pan, pour a little of tomato sauce and arrange the first layer of eggplant slices, a layer of tomato sauce, a layer of mozzarella cheese slices, sprinkle with grated parmigiano cheese and basil, pepper and salt.
Repeat all the layers to finish all ingredients.
Oil a little bit the top and then put the pan in oven for 30 minutes.
Prepare eggplants Parmigiana one day before and it will be the best.
Thanks to Chiedilo alla Dani